• TO DRINK: Bovlei Centenary Collection Shiraz Mourvèdre 2005, with ripe black fruit, pepper and spice on the nose, and a palate that is sweet and juicy, yet dense and full-bodied.

    Fig, thyme and creme fraiche tartlets

    Serves: 4
    Cooking Time: 1 hour 40mins


    • 120g (1 cup) cake flour
    • 2,5ml (½ tsp) salt
    • 15ml (1 tbsp) fresh thyme, finely chopped
    • 50g butter, cubed
    • 60ml (¼ cup) water
    • 80g Danish feta, cubed
    • 2 ripe figs, sliced
    • 2 large eggs
    • 5ml (1 tsp) fresh chives, finely chopped
    • 80ml (1/3 cup) crème fraîche
    • 20ml (4 tsp) fresh cream
    • salt and freshly ground black pepper, to taste



    To make the pastry, mix the flour, salt and thyme together in a mixing bowl. Work the butter in with your fingertips until the mixture is the texture of fine breadcrumbs. Add the water and work to form a dough. Wrap in plastic wrap and refrigerate for about 30 minutes.


    Roll out the pastry and line 4 round fluted tart tins, 8cm in diameter. Trim any excess pastry from the edges and prick the bases with a fork. Refrigerate for 30 minutes.


    Preheat the oven to 180°C. Divide the feta and figs between the pastry cases. Combine the eggs, chives, crème fraîche, cream and seasoning in a bowl and mix well. Pour into the cases and bake until golden, about 25 minutes.


    Remove the tarts from the oven and allow to cool. Serve at room temperature.